Instant Pot Spaghetti with Frozen Meatballs
A super simple recipe for Instant Pot Spaghetti using your family's favorite frozen meatballs. This is such an easy recipe, making it a GREAT weeknight dinner, even when you are short on time!
Servings 6 people
Calories 436kcal
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2-4 cloves garlic minced
- ½ teaspoon kosher salt
- 3 cups chicken broth or water
- 1 lb. dry spaghetti noodles
- 24 oz favorite jarred marinara sauce divided
- 15-20 frozen store bought meatballs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Start with your Instant Pot on sauté mode and add the olive oil. Once it is hot add the onions and sauté for about 5 minutes. Add the garlic and sauté another minute. Stir often, making sure they don't burn.1 tablespoon olive oil, 1 small yellow onion, 2-4 cloves garlic
- Turn off the sauté mode and stir in the kosher salt. Then pour in the chicken broth (or water) and scrape up and browned bits from the bottom.½ teaspoon kosher salt, 3 cups chicken broth
- Break your spaghetti noodles in half and layer them in a crisscross pattern (in about 5 layers) in the liquid. Mom's Tip: Do not stir the noodles at this point. You can nudge them down into the liquid, but don't stir.1 lb. dry spaghetti noodles
- Top with t he frozen meatballs. Sprinkle the basil, oregano, garlic powder and onion powder over the top.15-20 frozen store bought meatballs, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Pour HALF OF THE 24 oz jar of marinara over the meatballs/noodles.
- Pop the lid on, turn the pressure valve to seal, and set to cook for 3 minutes on high pressure. Do a 5 minute natural release and the finish with a quick release.
- Toss the spaghetti and sauce. Don't be alarmed if there is liquid still in the pot, everything will thicken as it cools a little.
- Pour in the other half of the spaghetti sauce and toss with tongs. Optionally stir in some parmesan cheese.
- Let it sit for about 5 minutes to cool and thicken.
Notes
- Make sure you scrape up any browned bits from the bottom of the pot, reducing the chance of getting the burn notice.
- Divide the spaghetti into about 5 sections, criss-cross them in the pot so the noodles don't cook toghether.
- Pour half of the sauce in for the cook time, add the rest after the cook. Makes for a more flavorful spaghetti.
- Use chicken broth instead of water for max flavor.
- Use your family's favorite store bought sauce and frozen meatballs.
Nutrition
Serving: 1serving | Calories: 436kcal | Carbohydrates: 65g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 1193mg | Potassium: 661mg | Fiber: 5g | Sugar: 7g | Vitamin A: 503IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg
